Pardoo Wagyu

16/06/2026

12/06/2026

The University of Queensland analysed Pardoo Wagyu’s flavour profile.

TLDR

Rich.
Buttery.
Umami.
Tender.
Juicy.

We’ll take that.

11/06/2026

Is all Wagyu the same - or can you really taste the differences?

It’s a question researchers at The University of Queensland set out to explore, analysing the flavour, aroma, texture and eating quality of Pardoo Wagyu.

What they found was a distinct sensory profile shaped by the environment the cattle are raised in.

Rich umami. Buttery notes. Tenderness. Juiciness. A clean finish that lingers.

For us, that’s what provenance is all about. Not just where something comes from, but how that place influences what arrives on the plate.

10/06/2026

Provenance of Purity isn’t just a tagline for us. It’s the reason we chose this part of the world in the first place. From the Pilbara and Kimberley landscapes to our genetics program and the people who care for our animals every day, every part of the journey is connected to where this Wagyu comes from. You can taste it in the flavour. And for so many people arounds the world, that’s what makes Pardoo Wagyu unique.

04/06/2026

There’s something exciting about watching how different chefs approach the same product.

One kitchen might lean into fire and smoke. Another might focus on restraint and let the marbling do the work.

That’s what makes Wagyu such a rewarding ingredient to work with. It gives chefs room to create while still delivering the richness, texture, and depth people come looking for.

We love seeing where chefs take it next.

03/06/2026

POV: You’re looking at a cut of Wagyu and already know exactly how it’s going to eat.

That marbling already says a lot. Richness. Texture. Flavour that carries all the way through.

It’s the kind of consistency chefs look for and the reason they keep coming back to Wagyu. And it’s something we never stop striving for.

02/06/2026

Sometimes people see the marbling and think that’s where the story begins. But it starts here.

Mineral-rich land. Artesian waterways. Clean air and space that stretches beyond the horizon.This part of Western Australia shapes everything and ultimately the flavour that ends up on the plate.

27/05/2026

Three cuts we're dying to see on seasonal menus this year. How about you?

Braised Oxtail
Twice cooked anything
Oyster blade

22/05/2026

We're obsessed with these cuts, trims and grills from Share this with a chef who can relate.

21/05/2026

Heat. Intention. Fire. Precision.
Walk into on a service night and you’ll feel it before you see it. Chef Charlie Vargas runs a kitchen that moves with complete confidence... and somehow, nothing ever feels rushed.

That energy demands produce that can keep up.
Pardoo Wagyu. Raised on Pardoo Station in WA’s Pilbara. Marbling that earns its place on the plate. Flavour with enough depth to hold its ground in a kitchen this good.
This is what happens when provenance meets craft.
Big respect to the team at - honoured to be on your menu. 🔥